Author
Topic: Unlabelled Kegs (Read 5757 times)

Are a pain. I need to get the darn brewer to be more organized. I have 4 kegs sitting here full of beer that isn't labelled. So, here I am tasting them and wondering what style it fits. Geez what a mess...

Maybe its a good thing, I can call it what it tastes like and not worry about what it was meant to be. Oh well, just a rant for today. I know that one is a solera sour that was aged, and its pretty good. One I am pretty sure is my Swiller Lite, as it has very little body, fizzy and yellow.

The other two are red. I make lots of variations of red beers, so thats an issue.

I do the same, except I use small (3 by 5 inch) hanging tags. I slip them into the carboy harness, then tie them to the keg handle. I add %ABV so I can update my "now serving" menu w/o having to go back to Beersmith.

I'm with Mort. I'm afraid I don't mark anything but starters (and I started doing that after making 3 starters once and forgetting which was which). For some reason, I know exactly what is fermenting downstairs and I know what's in the cooler and storage. But, like everyone else has said, it doesn't really matter unless you want to enter a competition.

Mix all your unknown kegs together and I bet you'll have the best beer ever since you won't be able to repeat it!

I use soap crayons, the kind made for kids to use in the bathtub. They write on metal, glass, and plastic. They wipe off easily with a wet washcloth. The only disadvantage is they may wipe off *too* easily when condensation or spills happen. I use them to label kegs, starter jugs, and bottles.

Wow! i guess I don't brew enough. I also only own 3 kegs but I don't think I have ever marked a carboy or keg. hmm... wonder if I am doing it wrong?

same here,but I keep telling myself, "I can remember this." unfortunately, I am not able to remember often enough. I have started with the painters blue masking tape. it goes on easy and comes off - so far.

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Beer is an ancient beverage that has been consumed as part of a balanced diet for centuries - it contains the goodness of sprouted grain extracted into rich liquid and fermented to produce a nutritional 'liquid cereal' beverage.